Petite Orange And Cream Scones Recipes

Steps:

• Preheat oven to 425F.
• Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir together the cream, egg, and vanilla.
• Add the cream mixture to the flour mixture and stir until combines.
• Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
• Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
• Lightly brush the tops of the scones with the egg mixture, if desired.
• Bake for 13-15 minutes, or until lightly browned.
• Remove the baking sheet to a wire rack and cool for 5 minutes.
• Using a spatula, transfer the scones to the wire rack to cool.
• Serve warm or cool completely and store in an airtight container.
• Makes about 14 scones.
• Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
• My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
• Directions as above.

Steps:

• Heat oven to 400°F; combine flour, 3 tablespoons sugar, baking powder and orange peel in large bowl.
• Cut in butter until mixture resembles coarse crumbs; stir in Mandarin oranges and cranberries.
• Combine sour cream, egg, extracts and orange juice in small bowl; beat with wire whisk until smooth; stir sour cream mixture into flour mixture until well mixed. (Mixture will be dry seeming.)
• Spread into greased 9-inch round cake pan & sprinkle with 1 tablespoon sugar.
• Bake for 28 to 32 minutes or until toothpick inserted in center comes out clean and scone is lightly browned.
• Cool 5 minutes; remove from pan then cut into wedges.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
• Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
• Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
• Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
• Bake in the preheated oven until golden brown, about 10 minutes.
• Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
• Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a small bowl, combine Grand Marnier, dried fruit, and orange zest. Allow fruit to plump, at least one hour or up to overnight in the refrigerator.
• In a large bowl, whisk together cake flour, all-purpose flour, granulated sugar, baking powder, and salt. Transfer one half of the flour mixture to a food processor. Add the butter and pulse several times to combine. Do not over-process; some butter pieces should remain the size of large peas, while others pieces will be smaller.
• Add the contents of the food processor back to the bowl with the dry ingredients. Stir to combine.
• In a small bowl, whisk to combine the cream, egg, and egg yolk. Create a well in the middle of the flour mixture and gradually add the cream mixture. Using a large spatula or wooden spoon, draw the dry ingredients over the wet ingredients, being sure to scrape from the bottom of the bowl to incorporate the dry crumbs. Add the plumped fruit and gently mix. Do not overwork the dough.
• Turn dough out onto lightly floured work surface. Pat into a narrow rectangle about 1 inch thick. With the short side facing you, fold rectangle into thirds like a business letter. Turn dough a quarter turn clockwise, so the flap opening faces right, like a book. This is the first turn.
• With a rolling pin or your hands, gently pat into another narrow rectangle, about 1 inch thick. Repeat folding and turning process to complete a second turn.
• Using lightly floured hands, pat dough out into a 1 1/4-inch-thick rectangle. Cut out rounds, spaced as closely together as possible, using a floured 2-inch round biscuit cutter. Dough may be rerolled once and additional rounds may be cut out.
• Transfer rounds to prepared baking sheet, about 1 1/2 inches apart. Brush with egg white and sprinkle with fine sanding sugar. Bake until golden brown, 20 to 25 minutes. Let cool 15 minutes on a wire rack before serving, or serve at room temperature.